1. Wash cowpea with clear water in advance, then put it outdoors to dry the water on the surface, prepare a pan that has never been touched with oil, then fill it with water and cook the soup beans.
2. Cowpea is taken back after the water on its surface is dry, and then put into the boiling pot one by one, but it doesn't need to be scalded for too long. After the cowpea turns emerald green, take it out of the pot immediately, so as to keep the crispy taste of the cowpea.
3. Put the scalded cowpea into the pot and let it cool slightly. Add 250 grams of salt to the scalded cowpea water, then stir it evenly, stir the salt evenly, and then take it out and let it cool for later use.
4. Prepare a clean, water-free and oil-free jar. First, put the long cowpea in the jar layer by layer, and put the millet pepper in the middle. It is best to compact as much as possible.
5. After the salt water is cooled, put the salt water tank into a tank filled with asparagus beans. Salt water must not pass through cowpea, so cowpea will not be oxidized and rotted by air during curing. Then, seal the jar and put it in a cool and dry place for fermentation 15-20 days.
6, such a crisp and delicious, delicious and appetizing sour beans are made.